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Valero D., Serrano M. — Postharvest biology and technology for preserving fruit quality
Valero D., Serrano M. — Postharvest biology and technology for preserving fruit quality

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Название: Postharvest biology and technology for preserving fruit quality

Авторы: Valero D., Serrano M.

Аннотация:

The book chronicles the changes in postharvest technology during the past three decades, highlighting the advances made possible through a deeper understanding of the postharvest physiology of raw produce. It focuses on how to maintain both sensorial and nutritional fruit quality parameters while also extending shelf life. The authors present a wide range of technological applications for postharvest strategies, including heat treatments, naturally-occurring compounds, modified atmosphere packaging, non-toxic chemical compounds, and active packaging. The text also discusses the advantages and disadvantages of using cold temperatures during handling, packaging, and storage. Although each chapter constitutes a separate unit, which could be used in a stand-alone fashion, the order and continuity of the chapters provide a more complete understanding of the subject. Exploring future directions, the book concludes with coverage of emerging technologies such as atmospheres with high O2, biological control, and the use of UV-light. It offers a firm grounding in the basic knowledge of postharvest research, technology, and applications. The text illustrates a broad range of approaches, based on years of research, and brings them together in a convenient, easily accessible resource. Read more... Content: Fruit ripening — Changes in fruit quality attributes during handling, processing, and storage — Cold storage and fruit quality — Heat treatments — Calcium treatments — Polyamine treatments — 1-methylcyclopropene treatments — Storage in modified atmosphere packaging — Active packaging — Emerging technologies. Abstract: Offering a comprehensive overview of postharvest technologies, this book examines the physical, chemical, and nutritional changes that occur during the ripening process. It focuses on how to maintain both sensorial and nutritional fruit quality parameters as well as how to extend shelf life. Read more...


Язык: en

Рубрика: Разное/

Статус предметного указателя: Неизвестно

Год издания: 2010

Количество страниц: 269

Добавлена в каталог: 19.03.2017

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